Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce

These Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce are filled with beans, crispy potatoes, crunchy lettuce and the best sauce.

What’s better than tacos?

Tacos filled with crispy potatoes and topped off with the most delicious green sauce.

Last week I shared the recipe for the Jalapeño Cilantro Sauce and now you have another reason to make it. Not that you needed another reason – because once you try it, you will want to put it on everything.

To speed up the cooking process, I boiled the potatoes before getting them nice and crispy on the stovetop. Now, the key to getting them crispy is to not mess with them while they’re in the pan. Give them a solid 5-7 minutes of browning time before flipping.

Believe me when I say, you won’t regret waiting for them to crisp up. That crunchy skin is freaking delicious.

Once your potatoes are ready to go, load up your tortillas with beans, lettuce, avocado and potatoes. Drizzle (or drench) them with the Jalapeño Cilantro Sauce and start feasting.

Ingredients

• 1 lb potatoes chopped
• 1 tbsp olive oil
• 1 bell pepper chopped
• 2 tbsp taco seasoning
• 15 oz can black beans drained and rinsed
• 15 oz can refried beans
• 8 taco-sized flour tortillas
• 2 cups lettuce chopped
• 2 avocados diced
• Jalapeño Cilantro Sauce*
• cilantro, limes for serving

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